1/2 c. shortening
1/2 c. butter
2 c. sugar
5 eggs, separated
2 c. sifted flour
1 tsp. baking soda
1 c. buttermilk
1 2/3 c. flake coconut
1 c. nuts

In large bowl, blend shortening and butter together. Add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each. Sift flour and soda together; add alternately with buttermilk, beginning and ending with flour mixture. Add coconut to cake batter. Beat egg whites until stiff peaks form; fold into batter. Pour into 3 greased and floured 9 inch cake pans. Bake at 350 for 25-30 minutes. Cool and frost with filling.

FILLING:

1/2 c. butter
1 tsp. vanilla
1/8 tsp. salt
1 (8 oz.) pkg. cream cheese, softened
1 box confectioners' sugar, sifted
1/2 c. chopped nuts
1 c. coconut

Mix butter and cream cheese together. Gradually add sugar and continue beating until smooth and fluffy. Add vanilla and salt. Spread between layers and top of cake. Use coconut and nuts to garnish.